Cheesy Garlic Mashed Potatoes

Jump to Recipe

If you’re looking for a big hit of garlic, this is the cheesy garlic mashed potato recipe for you. It’s made with raw or fermented garlic for a full-bodied flavor that doesn’t pull punches. Fair warning: I love garlic. A lot. So this may be a bit more intense than you’re used to. That’s why I recommend tasting as you go to be sure it lands exactly how you want it whether that’s mild, bold, or full vampire-slayer.

Delicious garlic and cheese mashed potatoes on a plate.

Table of Contents

Why You’ll Love this Recipe

Super cheesy and garlicky. This recipe isn’t subtle.
Quick and easy; Make mashed potatoes as usual and just add a few ingredients.

Ingredients shot of potatoes, cheddar cheese, fermented garlic, butter, salt, and milk.

Ingredient List

Potatoes: Russet potatoes are the best to use for cheesy mashed potatoes because of how starchy they are. They can stand up to a lot of garlic and cheese. You can use Yukon gold or red potatoes as well.

Milk: I like whole milk for this recipe. Lighter than cream because there is a lot of cheese. You can use any milk you like.

Cheddar Cheese: Extra sharp is my go to. You can mix in other creamy, melty cheeses like blue cheese, mozzarella, or brie for variety. Avoid dry, crumbly cheeses like feta, which won’t melt into the potatoes. One thing I do ask; please shred your own block of cheese. It tastes so much better and melts easily. The coating on pre-shredded cheese makes it harder to melt. And it’s cheaper.

Garlic: To stand up to all the sharp cheese, you need a punchy garlic. I use either raw garlic for a bold, spicy kick, or fermented garlic, which is mellow, complex, and packed with probiotics. Lacto-fermented garlic softens the harshness of raw garlic and adds a deep umami flavor. If you’ve never tried it in mashed potatoes before, this is your moment. You can also roast or boil your garlic if you want a gentler flavor. Black garlic adds a subtle sweetness if you choose to go that route.

How to Make Cheesy Garlic Mashed Potatoes

Mince the garlic cloves and put into the milk to allow to permeate and flavor the entirety of the potatoes
Boil the potatoes in water with 1 tablespoon of salt for 25 minutes
Strain the potatoes and add the unsalted butter to the pot
Put the potatoes back into the pot
Pour in the milk and garlic. Then mashed with a potato masher.
Once it is smooth to your liking, stir in the cheese. Allow it to sit for a minute so the heat can melt the cheese.
Serve

Cheesy garlic mashed potatoes on a plate with purple garlic and cheese in the background.

Expert Tips

Cheese shredded from a block melts exponentially better than pre-shredded. The coating on pre-shredded cheese inhibits the melt process.

We don’t want to overmix the potatoes and make them gummy. So it’s important to let the cheese melt a bit in the potatoes before stirring. Once it’s melted, it incorporates quickly and seamlessly.

You can use a potato ricer, food mill, or potato masher to blend the potatoes. I use a potato masher because even if there are chunks of potato, they blend once mixing in the cheese. I also like the rustic look.

How to Serve Cheesy Garlic Mashed Potatoes

This is a bold mashed potato recipe so it needs accompaniments that can hold its own against them. I love to make Cajun shrimp and serve it like you would cheese grits.

These cheesy mashed potatoes are also great for holidays when you have to shake things up. Instead of basic mashed potatoes, you can create new traditions for Thanksgiving or Christmas with a cheesy version.

Flavor Variations

Add fresh chives or green onions for brightness
Stir in a few spoonfuls of sour cream or cream cheese for tang
Top with crispy shallots or crumbled bacon for texture
Swap cheddar for gouda or fontina for a meltier mash

Storage

These mashed potatoes will last for 4 days in the refrigerator in an airtight container. Gently heat them in the microwave or on the stove top and add a bit of cream, milk, or butter to loosen them up.

FAQs

Should I cook the garlic before adding them to the mashed potatoes?

You can if you want a milder flavor. I prefer to be blasted with garlic so I don’t cook it. The cheese is sharp and bold and I like to pair it with sharp and bold garlic. If you want to mellow the flavor, boil the raw garlic with the potatoes.

What cheese is best for mashed potatoes?

Cheddar cheese (that you shred yourself!) is a stand out. Parmesan will make it more salty. Gruyere has a rich, nutty, Swiss cheese flavor.

Can I make these mashed potatoes ahead of time?

Yes, but you should only make the mashed potatoes themselves. When you’re ready to serve, heat them gently on the stove with a bit of cream. Once they’re hot, add the garlic and cheese.

A few minor tweaks can elevate boring mashed potatoes without stress. Adding cheese and garlic really can create magic. I also have Rosemary Garlic Mashed Potatoes and Black Garlic Mashed Potatoes if you enjoyed this recipe. Subscribe to my newsletter and let me know what other flavor variations you’d like to try. I’m always open to new recipe ideas and exploration.

Cheesy garlic mashed potatoes on a plate.

PIN IT

5 from 1 vote